1/3 cup 2 Tbsp. 2 tsp. 1/4 cup 1 2 Tbsp. 3 Tbsp. 3/4 tsp. 1/4 tsp. 4 (6 to 8 oz.) 2 Tbsp. 2 Tbsp. 4
Light or regular mayonnaise Sweet pickle relish Prepared horseradish or spicy brown mustard Flour Egg Milk or cream Yellow cornmeal Salt Freshly ground black pepper or 1/8 tsp. cayenne pepper Clear Springs® Natural Trout Fillets, thawed
Canola oil Butter Lemon wedges
Preheat oven to 425oF. For tartar sauce, combine mayonnaise, pickle relish and horseradish; mix well and refrigerate until serving time.
Place flour in a plastic bag. Beat egg with milk in a pie plate or shallow bowl. Combine breadcrumbs, cornmeal, salt and pepper in another pie plate or shallow bowl. Shake 1 trout fillet at a time in flour to coat lightly; dip flesh side into egg mixture, letting excess mixture drip off. Dip into crumb mixture, patting to coat. (Discard any remaining flour, egg and breadcrumb mixture.) (At this point fillets may be refrigerated up to 1 hour before cooking.)
Heat 1 Tbsp. oil and 1 Tbsp. butter in a large nonstick skillet over medium heat until butter is melted and mixture is hot. Add 2 trout fillets to skillet skin sides up; cook 3 to 4 minutes or until golden brown. Place breaded sides up on a greased or foil -lined baking sheet. Repeat with remaining 2 trout fillets, 1 Tbsp. oil and 1 Tbsp. butter. Bake trout 6 minutes or until trout is cooked through (145oF internal temperature). Serve with tartar sauce and lemon wedges.